Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Savor the vibrant flavors of tender lemon-herb chicken paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. This sheet pan recipe is a simple, clean and delightful dinner that balances protein and healthy fats with the freshness of lemon and aromatic herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
41.4g
Fat
11.7g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper slices

1/2 cup Zucchini slices

1/4 cup Red Onion slices

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

Fresh Thyme and Rosemary sprigs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, crushed garlic, and finely chopped thyme and rosemary.

  • 3

    Place the chicken breast on the sheet pan. Brush it generously with the lemon-herb mixture.

  • 4

    Arrange the sliced red bell pepper, zucchini, and red onion around the chicken.

  • 5

    Season the vegetables lightly with salt and pepper, then drizzle any remaining herb mixture over them.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Savor the vibrant flavors of tender lemon-herb chicken paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. This sheet pan recipe is a simple, clean and delightful dinner that balances protein and healthy fats with the freshness of lemon and aromatic herbs.

NUTRITION

335kcal
Protein
41.4g
Fat
11.7g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper slices

1/2 cup Zucchini slices

1/4 cup Red Onion slices

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

Fresh Thyme and Rosemary sprigs

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, crushed garlic, and finely chopped thyme and rosemary.

  • 3

    Place the chicken breast on the sheet pan. Brush it generously with the lemon-herb mixture.

  • 4

    Arrange the sliced red bell pepper, zucchini, and red onion around the chicken.

  • 5

    Season the vegetables lightly with salt and pepper, then drizzle any remaining herb mixture over them.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.